| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meats | 1 | Servings | |
INGREDIENTS
| 1 | Young rabbit | |
| 1/2 | c | Flour |
| 1 | ts | Salt |
| 1 1/2 | ts | Dry mustard |
| 1 | ts | Thyme |
| 1/2 | ts | Freshly ground pepper |
| 5 | Or 6 rather thick slices | |
| Bacon | ||
| 1/2 | c | Chicken or beef stock |
| 1 | c | Sour cream |
| 2 | tb | Chopped parsley |
| 1 | ts | Salt |
INSTRUCTIONS
Cut the rabbit in serving pieces. Shake the pieces well in a plastic bag with the seasoned flour. Saute the bacon until just crisp. Remove & keep it warm wrapped in absorbent paper. Heat the bacon fat & brown the rabbit pieces in the fat on both sides. Reduce the heat & add the stock. Cover the pan & simmer 10 to 15 minutes, or until the rabbit is tender. Transfer to a hot platter & skim off all but 2 Tbls. of fat from the pan. Add the sour cream, chopped parsley, & salt. Stir over med heat till well mixed & heated through, but do not let it boil. Spoon the sauce around the rabbit & serve with mashed potatoes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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